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Sweet cream icecream base with flavor variations.

Making: 
Sweet cream icecream base 

Serves 16


Here's what I have: 

16 oz heavy cream
8 oz half and half 
8 egg yolks 
14 oz sweetened condensed milk 
2 vanilla bean 
1/8 teaspoon sea salt 
1 tablespoon cornstarch

Preparation: 


In a separate heat resistant Bowl combine the egg yolks salt and cornstarch. Mix  until fully combined and set aside.

On the stove combine your half and half and heavy cream along with the condensed milk. Heat until fully combined and small bubbles are forming at the edge of the liquids. Be careful not to heat the dairy to boiling point. Once fully blended you can begin to temper the eggs.

To temper the eggs begin stirring the eggs vigorously while slowly adding 1/4 cup increments of your Dairy to the egg mixture.  Once you have added 3/4 cups of dairy to the eggs and the liquid is loose add the vanilla. Stir until combined.  Slowly add two more quarter cups of the dairy to the egg mixture while stirring. 

Once your eggs are tempered you can add this egg mixture to the rest of the dairy and whisk until well Incorporated. I turned the heat off and set the pot on a trivet off stove.


The custard base was allowed to cool from this point for an hour before separating out into two different bowls. 

Once the ice cream base was separated into two bowls I started the process of making two different flavors. One will be Thai tea and the other cheesecake.

CHEESECAKE 
For the cheesecake one packet of cheesecake flavored pudding was added to 8 oz of half and half and stirred until well incorporated. This was then added into one of the first half to create the cheesecake custard.

THAI TEA
For the Thai tea flavor 8 oz of half and half was combined with instant Thai tea mix to taste and then mixed into the other half of custard base.

Both batches of flavors were placed in the fridge to chill overnight. The ice cream bowl has already been in the freezer for 2 days prior to making the ice cream base.

More info on the churning process can be seen here.

I churned both of the ice cream custards in one day by starting with the cheesecake batch. Scraping down the bowl as much as I could in between and then churning the Thai tea.



The plate! 

Thai tea pictured below.



- Kris 

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